3rd-generation hawker Jacky of "Tan's Tu Tu Coconut Cake" shared that his grandfather started the business back in the 1930's. When the government moved food-sellers off the streets in the 1970's, he settled in at Havelock Food Centre.
When I was there today, I saw Jacky and his aunt running the stall. The queue of customers wasn't too long but because the "tu tu kuehs" are made by hand, it does require time. I was told my order would take about 40 mins to be ready, so I shared a bowl of laksa with my mum while waiting. In the end, I got mine after less than half an hour.
Besides the traditional coconut and ground peanut versions, I decided to try the new chocolate one as well. They all turned out to be delightful, mostly because the steamed flour part was a lovely foil to the fillings.
My fave would be the chocolate (I blame it on the kid in me 😜) but seriously, the semi-sweet chocolate chips which had melted into a slightly gooey state, proved to be a match made in heaven with the moist, fall-apart-soft flour.
In case you're keen to try the kuehs for yourself, do note the Havelock stall is open between 12noon and 3pm daily except for Thursday and Sunday.

The kind folks at Regent Singapore sent a surprise delivery of mini snow skin mooncakes to the Burpple HQ. Individually packed in metal tins and transported together in a pretty wooden box (all reusable), every part was linked to the overarching creative theme of Singapore's rich history.
Dim Sum Chef Leong Kwok Sing of the Summer Palace Restaurant drew inspiration from the spices that came through Singapore's bustling port in the early 1800's to come up with two never-before-tasted flavours of mooncakes. So besides the signature snow-skinned Green Tea with Melon Seeds, Black Sesame Paste with Melon Seeds, White Lotus Paste with Yolk and Melon Seeds, and the Mao Shan Wang & D24 Durian, there is also the new duo of Pineapple & Pink Peppercorn and Cinnamon Red Bean with Spiced Wine.
Honestly, they all tasted really good, and I have to add, I am full of admiration for Chef Leong's creativity. If however, I had to pick my favourites, they'd were the Green Tea, which has an amazing fragrance and freshness to it, and the new Cinnamon Red Bean with Spiced Wine. The latter's the opposite of the former as it evokes a feeling of rich coziness from its scent and filling of velvety red bean paste.
Do check out the Regent Singapore's website or better yet, venture down to the hotel to have a taste before deciding what to get. Purchases made before 5th Sept 2017 enjoy a 30% discount which is very attractive, don't you agree?

Magnificently moist, this particular cupcake from Fluff Bakery does require some skill to eat without making a mess but it Is worth the effort.
Those without that much of a sweet tooth may want to approach this with caution though.

Baked in-house, this large (it's about the size of a man's fist) savoury scone sat very well with me in terms of its flavour combo of coriander, onions and chilli.
Served warm, the top had a crunchy finish but within, it was moist. Once I slapped on the accompanying butter and fresh herb-dressed sriracha hot sauce, it was completely irresistible. And at $5+, I consider this a steal.
By the way, the team at Jimmy Monkey Cafe left me with quite a deep and positive impression. They seem truly passionate, knowledgeable and also rather gifted in the art of persuasion.

Even after all this time, Fluff Bakery's cupcakes are as good as ever. This little fella here, the "Bandung", is one of this week's flavours, and it could do no wrong.
The entire thing was pitch perfect when it came to sweetness. I was also relieved that the rose component wasn't cloying in any way. Case in point - I could smell a hint of it in the swirl of cloud-like cream that drew me in rather than put me off
In summary, a beautifully balanced creation totally befitting the brand name.

I may have been surrounded by the trendy/chic/stylish crowd that night at @buro247singapore's 2nd anniversary party held at DECK, but this hotdog from @kerbsidegourmet had all my attention. Well, for the couple of minutes it took for me to chomp it down anyway 😆
Like a seasoned fashion show attendee, the "haute"-dog knew how to dress to impress. Offsetting its golden tan to perfection was a baby pink, luxuriant coat of mentaiko mayo. Chic pickles and a plumage of wispy seaweed completed that daring OOTD. Ms. Wintour would have been proud. And I found it delicious to boot!

Dough-day I ate this: a Japanese-Western Apple Pie that was baked fresh at 7.30am as stated on the sign displayed next to the basket of it.
This glazed buttery puff-ection formed around cubes of soft (but not mushy) fragrant caramelised apples, was superb. I lingered over every bite and have concluded I need to return for more soon.

The Bird Southern's donut tastes very similar to Krispy Kreme's classic one but the glaze on it seems to cling on a lot better and does not flake off as easily. Also, it's polka-dotted with bacon bits (made in-house using U.S. pork), which gives it an irresistibly sweet and savoury combo. Served on the side is extra glaze for dipping but I find it completely superfluous.
If you want to offset the sweetness, I suggest having the donut with a cup of unsweetened black coffee.

With the exception of the cheese ones from Baked located in ION Orchard, I have never been into this sort of tarts all that much. However, since there was no queue at the raved-about Tai Cheong Bakery store in Takashimaya, I decided to pick up a box of four.
My personal take on them is they are good but that gleaming filling is on the sweet side. In contrast with Baked's fluffily soft texture (which I love), this is closer to that of a jelly pudding. I did enjoy the crumbly crust for its buttery taste though. Especially since I ate the tart while it's still warm.

L A U N C H P A R T Y
In the middle of Blk 7 Dempsey Hill is the brand new Provisions, a gastropub that specialises in bespoke cocktails and sharing plates of local delights including, surprise, surprise - claypot rice, plus other Asian fare.
Co-owner and Head Chef Justin told us that his claypot rice is a healthier-than-the-usual rendition which had me momentarily worried it would be less than flavourful. My fears were fortunately, unfounded. Topped with an egg, plump shiitake mushrooms and an abundance of cucumber and spring onions, the well-seasoned rice itself was deeply smoky and irresistibly garlicky. Seeing how quickly we scraped both our claypots clean, it's apparent my group of fellow guests enjoyed this dish as much as I.
Our table was further weighed down by too-many-to-count enamel plates filled with a wide range of substantial bar bites. From steamed "otak" to seasonal vegetables, and Japanese-style skewers of charcoal grilled sirloin steak (I loved this!) to crunchy battered squid, it was an impressive showcase of the wide variety of food you can get to have with your drinks here.
Speaking of drinks, the cocktail I chose, a chrysanthemum-infused gin by the other Co-owner and Head Bartender KC, was simply lovely. I've been hooked on chrysanthemum tea since I was a kid. Having it combined with gin was an instant no-brainer hit with me.

YAAAAAAASSSS!!
"Gina's Vadai", a familiar name with many of us who live in the Eastern side of Singapore, has settled in a new home in the basement of Dunman Food Centre. You will find the ever lovely Gina at stall no. 6, a corner unit facing the famous "tau kwa pau". It was sheer pleasure to sink my teeth into one of her amazing prawn vadai's again after so long.
Studded with two small prawns, the delicately fragrant fried dough was done perfectly so it's crispy around the edges, but cushiony everywhere else. It is of course, a must to alternate chomping on it with a bite of fresh green chilli. 😋😋😋
Something tells me I will be visiting this hawker centre even more frequently now.

The pandan flavour wasn't strong but I still liked the madeleines a lot. Served warm, they're firm yet cushiony, and really nice to munch on.
Similarly, even though the pale green kaya was less intense than "kopitiam" versions, it was smooth and fragrant. I loved that they served it with a rich coconut cream. That combination worked like a dream.

What To Read Next

Burpple Guides, Cheap & GoodCheap & Good Picks (Vol. 1)As you cross into the second half of the month, your wallet might be feelin' a little empty. We've got your back with our first volume of Cheap & Good Picks! This guide will ensure that you're still able to indulge — without stretching yourself toooo much. Think $10 pulled pork rice bowls for lunch, $11.90 whole spring chickens for dinner, and $8 tipplelicious craft beers!

What To Read Next

Burpple Guides, Cheap & GoodCheap & Good Picks (Vol. 1)As you cross into the second half of the month, your wallet might be feelin' a little empty. We've got your back with our first volume of Cheap & Good Picks! This guide will ensure that you're still able to indulge — without stretching yourself toooo much. Think $10 pulled pork rice bowls for lunch, $11.90 whole spring chickens for dinner, and $8 tipplelicious craft beers!